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Ultra Moist Brown Butter Chocolate Chip Zucchini Bread

brown butter chocolate chip zucchini bread - featured image
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A rich and moist zucchini bread featuring nutty brown butter and melty chocolate chips, perfect for a comforting treat or snack.

Ingredients

Scale
  • 1/2 cup (1 stick, 113g) unsalted butter, browned and cooled slightly
  • 1 1/2 cups shredded zucchini (about 1 medium zucchini), squeezed lightly to remove excess moisture
  • 3/4 cup granulated sugar
  • 2 large eggs, room temperature
  • 1 teaspoon pure vanilla extract
  • 1 3/4 cups all-purpose flour (220g)
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon (optional)
  • 3/4 cup semi-sweet chocolate chips

Instructions

  1. Brown the Butter: In a medium saucepan over medium heat, melt 1/2 cup (113g) unsalted butter. Stir frequently as it foams and turns a rich golden brown with a nutty aroma (about 5-7 minutes). Remove from heat and let cool slightly.
  2. Prep the Zucchini: While the butter cools, grate 1 1/2 cups shredded zucchini (about 1 medium zucchini). Gently squeeze out excess moisture with a clean towel or paper towels.
  3. Mix Wet Ingredients: In a large bowl, whisk together the slightly cooled brown butter, 3/4 cup sugar, 2 large eggs, and 1 teaspoon vanilla extract until smooth and well combined (about 2 minutes).
  4. Combine Dry Ingredients: In a separate bowl, sift or stir together 1 3/4 cups all-purpose flour (220g), 1 teaspoon baking soda, 1/2 teaspoon baking powder, 1/2 teaspoon salt, and 1 teaspoon ground cinnamon.
  5. Combine Wet and Dry: Gradually fold the dry ingredients into the wet mixture using a spatula until just combined—do not overmix.
  6. Add Zucchini and Chocolate Chips: Gently fold in the shredded zucchini and 3/4 cup chocolate chips, distributing evenly throughout the batter.
  7. Prepare the Pan: Lightly grease a 9×5-inch loaf pan or line with parchment paper.
  8. Bake: Pour batter into the prepared pan and smooth the top. Bake at 350°F (175°C) for 55-65 minutes. Check doneness by inserting a toothpick in the center; it should come out mostly clean with a few moist crumbs.
  9. Cool: Allow the bread to cool in the pan for about 15 minutes before transferring to a wire rack to cool completely.

Notes

Watch the butter carefully while browning to avoid burning. Squeeze excess moisture from zucchini to prevent soggy bread. Do not overmix the batter to keep the crumb tender. Cover the loaf with foil halfway through baking if the top browns too quickly.

Nutrition

Keywords: brown butter, chocolate chip, zucchini bread, moist bread, easy recipe, quick bread, baking, comfort food

Find it online: https://platebelle.com/ultra-moist-brown-butter-chocolate-chip-zucchini-bread-recipe-easy-and-best/